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Pumpkin Snickerdoodle Muffins

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For extra spice, add a pinch of ground ginger or allspice. You can make these gluten-free by using a 1:1 gluten-free flour blend. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Ingredients

Scale
  • 1 3/4 cupsall-purpose flour
  • 1 teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1 teaspoonground cinnamon
  • 1/2 teaspoonground nutmeg
  • 1/2 cupunsalted butter, softened
  • 1/2 cupgranulated sugar
  • 1/2 cupbrown sugar
  • 1 cuppumpkin puree
  • 1large egg
  • 1 teaspoonvanilla extract
  • Cinnamon-sugar mixture (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon) for topping

Instructions

  1. Preheat theovento 350°F (175°C). Line amuffin tinwith paper liners.
  2. In a large bowl,whisktogether the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, cream the softened butter with both sugars until light and fluffy (2-3 minutes).
  4. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fill each muffin cup 3/4 full with batter and generously sprinkle the cinnamon-sugar mixture on top.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool for 5 minutes in the pan before transferring to awire rackto cool completely.

Notes

For extra spice, add a pinch of ground ginger or allspice.
You can make these gluten-free by using a 1:1 gluten-free flour blend.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.delicetreats.com/pumpkin-snickerdoodle-muffins/